A delightful twist on the classic Polish sausage sandwich, perfect for a quick and satisfying meal.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and a crispy bun.
Slice the smoked Polish sausages into thin diagonal rounds.
Diagonal slices provide more surface area for browning.
Place the sausage slices evenly on the bottom halves of the sub rolls.
Ensure even distribution for consistent flavor in every bite.
Top the sausages with a generous amount of sauerkraut.
Drain the sauerkraut slightly to avoid soggy bread.
Drizzle spicy mustard over the sauerkraut.
Adjust the amount of mustard to your taste preference.
Spread creamy horseradish on the top halves of the sub rolls.
For a milder flavor, mix horseradish with a bit of mayonnaise.
Cover the sandwiches with the top halves of the rolls, wrap each in aluminum foil, and place on a baking sheet.
Wrapping in foil helps retain moisture and heat.
Bake in the preheated oven for 15 minutes or until heated through and the bread is toasted.
Check the sandwiches halfway through to ensure even heating.
Serve the sandwiches warm and enjoy!
Pair with a refreshing beverage for a complete meal.
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